Chunky Vegetable Soup

Recipe from Southern Living. Makes 35 cups.



2 lb ground chuck
1 small sweet onion, chopped
1 tsp salt
1/2 tsp pepper
3 (14 oz) cans low-sodium beef broth
3 (29 oz) cans mixed vegetables with potatoes, rinsed and drained
3 (14 1/2 oz) cans diced new potatoes, rinsed and drained
1 (15 oz) can sweet peas with mushrooms and pearl onions, rinsed and drained
2 (26 oz) jars tomato, herbs, and spices pasta sauce
1 (14 1/2 oz) can diced tomatoes with sweet onion

Cook ground chuck and onion, in batches, in a large Dutch oven over medium-high heat, stirring until meat crumbles and is no longer pink. Drain well, and return to Dutch oven. Stir in salt, pepper, and beef broth; bring to a boil.

Stir in mixed vegetables and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer at least 20 minutes or until thoroughly heated.